Prep 5 mins
Cook 20 mins
Nice mix of flavors. This recipe is from The Boston Globe, Leigh Belanger. Prep/cook time does not include marinating time.
- 1⁄2 cup extra virgin olive oil
- 2 limes, juice of
- 2 limes, zest of
- 1⁄2 cup cilantro, chopped
- 2 cloves garlic, chopped
- cracked black pepper, to taste
- 4 (8 ounce) striped bass, filets
- Combine olive oil, lime juice, lime zest, cilantro and garlic in a large shallow bowl.
- Add salt and pepper to taste.
- With the tip of a paring knife, make three diagonal slits through the skin of each filet.
- Place the fish in the marinade and turn to coat the fish.
- Cover and refrigerate at least one hour.
- Light a charcoal grill or turn a gas grill to medium high.
- Place the bass on the grill and cook for about 8 minutes on each side, or until the fish flakes easy.
Outstanding! Great summer dish.
My daughter caught a 36" striped bass yesterday and her friend's Dad sent her home with 5 lbs. of FRESH striped bass. We used 1/2 of it and employed this recipe. We marinated the fish for approximately 1.5 hours, and grilled it on our gas grill. I poured the excess marinade over the fish while cooking. It was great! Cooked at a fairly high heat but it stayed moist and had a lovely flavor. The marinade smelled strong while I was making it but don't fear, this fish can stand up to it. The result was flavorful, but balanced. Highly recommend. If you can just get it THIS fresh...
This is so simple to prepare, but the result is fantastic.
I don't like cilantro, so for those like me, leave it out - still great taste!